Ding Dongs

This dish was prepared for the subreddit, /r/52weeksofcooking,. where the theme was “Faux-stess” in which we made our own Hostess product. I am not the biggest fan of baking (as you can see by how ugly these are) but I have some serious good memories growing up with these artery clogging pieces of heaven. That being said, I am glad that I made them ONE time because I do not think my heart or waist line could handle making them again. Imagine the memory of eating handfuls of these as a kid but appreciating them as a result. Throw in the white glass of milk because I am done.

  • Servings: 12-serving
  • Difficulty: medium
  • Print


  • Course: dessert
  • Cooking Time: 175 mins


Middle Frosting
1 Cup Sugar 2 Tablespoons
3 Large Egg Whites
1/4 teaspoon Cream of Tartar
1/8 teaspoon Kosher Salt
1 Tablespoon Vanilla Extract
2 Ounces Bittersweet Chocolate
1 Cup Hot Brewed Coffee
2 Cups Sugar
1 2/3 Cups Flour
1 Cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Table Salt
2 Large Eggs
1/2 Cup Canola Oil
1 Cup Buttermilk
1/2 teaspoon Vanilla Extract
14 Ounces Semisweet Chocolate Chips
1 Cup Heavy Cream


  1. Prepare the frosting; in a large bowl whisk together 1/3 Cup Water, Sugar, Egg Whites, Cream of Tartar, and Kosher Salt.
  2. Heat a small pot to a slight simmer.
  3. Set the large bowl over the small pot with the simmering water.
  4. Starting at a low speed, start mixing with a handheld mixer and gradually increase the speed to high. Beat for about 5 minutes.
  5. Transfer bowl from above the pot to a kitchen towel and continue beating until billowy (about 2 minutes).
  6. Beat in Vanilla. Cover and place in refrigerator.
  7. Preheat oven to 300 degrees.
  8. Grease 2 10-inch cake pans, cover with parchment paper, and grease parchment paper. Set aside.
  9. Finely chop the Bittersweet Chocolate and transfer to a small bowl.
  10. Pour Hot Coffee over Chocolate and let the mixture stand, stirring occasionally, until chocolate is melted (about 2 – 3 minutes).
  11. In a large bowl, sift together the Sugar, Flour, Cocoa Powder, Baking Soda, Baking Powder, and Table Salt.
  12. In another large bowl, with a handheld mixture, beat eggs until thickened and lemon coloured. Slowly add Canola Oil, well shaken Buttermilk, Vanilla, and Coffee and Chocolate mixture to beaten eggs. Beat until well combined.
  13. Add Sugar mixture and beat on medium speed until just combined.
  14. Divide the batter among the cake pans and bake in the middle of the oven until done (about 45 minutes – 1 hour).
  15. Cool cakes in pans on racks (about 30 minutes).
  16. Remove cakes from pans and cool on racks (about 30 minutes).
  17. While the cakes are cooling, prepare the Ganache; place the Semisweet Chocolate Chips in a bowl.
  18. In a small pot, bring the Heavy Cream to a boil. Once the Cream reaches a boil, take it off the heat, and pour it over the Chocolate Chips.
  19. Let stand for 5 minutes and then stir until smooth.
  20. Assemble the ding dongs; cut small circles out of cakes, scoop out a small portion of the cake, fill with the frosting, top with the cut out piece, and cover with Ganache or pour over.
  21. Place the Ding Dongs in the refrigerator for the Ganache to set.


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